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Dessert & Baking

Cranberry & Caramelised Lemon Tarts



  • Pastry Ingredients:
  • 240g Self raising flour, sifted
  • 90g Castor sugar
  • 120g Cold butter, diced
  • 1 Organic egg yolk
  • 1Tbsp Cold water
  • Filling Ingredients:
  • 375g Sugar
  • 375g Lemon juice
  • 8 Organic eggs
  • 300g Goat curd
  • 5Tbsp Dried cranberries reconstituted in a little boiling water


  • Pastry Method:
  • Preheat oven to 130C.
  • Mix the flour & the sugar in a bowl. Add the diced butter, rubbing in with your finger tips until the mixture resembles course bread crumbs. Add the egg yolk and the water, and mix until the pastry forms a paste. Wrap the dough in glad wrap and leave in the fridge to rest for 30 minute
  • Filling Method:
  • In a medium sized bowl, whisk together the eggs, sugar and lemon juice. Add the goats curd, cranberries and refrigerate until cool.
  • Line a flan ring with baking paper. Roll out the pastry to fit into the flan ring and place in the oven and blind bake for around 15 minutes.
  • Pour the curd mixture into the shell and bake for 20 minutes or until set. Allow to cool and serve with creme fraiche.
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